This cake fills the house with fragrance every time I bake it. It’s a real treat for the taste buds!

Directions
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
In a large bowl, cream the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog, beginning and ending with the dry ingredients. Mix until well blended.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
To make the crumble topping, combine the flour, brown sugar, and nutmeg in a small bowl. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumble evenly over the batter in the loaf pan.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

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